Roasted Butternut Tartine
Open-faced sandwich with roasted butternut squash, arugula, ricotta cheese and a Dijon maple drizzle.
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Roasted Butternut Tartine
Open-faced sandwich with roasted butternut squash, arugula, ricotta cheese and a Dijon maple drizzle.
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Ingredients
- 6slices whole grain breadtoasted
- 1cup ricotta cheesepart-skim
- 1/2tsp kosher salt
- 2-3oz baby arugula
- 3cup butternut squashroasted and diced
- 3oz walnutstoasted and chopped
Maple Cider Vinaigrette
- 1 1/2Tbsp maple syrup
- 2 1/4tsp cider vinegar
- 2 1/4tsp apple juice
- 1Tbsp Dijon mustard
- 2Tbsp shallotpeeled and minced
- 2tsp parsleychopped
- 2pinches kosher salt
- 1 1/2Tbsp olive oil
Balsamic Honey Glaze
- 3Tbsp balsamic vinegar
- 1tsp honey
- 1/2tsp cornstarch
Instructions
- Combine cheese and salt. Mix well. Divide and spread evenly over each slice of toast.
- In bowl, toss arugula, roasted squash, and toasted walnuts with Maple Cider Vinaigrette (see below). Divide mixture evenly among each toast.
- Drizzle each with 1/2 tsp Balsamic Honey Glaze (see below).
Maple Cider Vinaigrette
- Instructions: In blender or food processor, combine all ingredients except oil.
- While food processor is blending, slowly add oil, forming a smooth vinaigrette.
Balsamic Honey Glaze
- In stockpot over high heat combine balsamic vinegar and honey.
- Bring to a boil.
- In small bowl, combine cornstarch and a few drops water. Whisk until well blended. Add to balsamic mixture and cook, whisking constantly, until mixture thickens and boils.
- Reduce heat. Simmer 2 minutes. Cool.